As Julia Child said, “a party without cake is just a meeting” and this is just the cake to take a tea party from dull to delightful. It’s not fancy, but it is damply delicious and beloved by everyone who tastes it.
- Approx 375 g satsumas (4 or so fruit)
- 6 eggs
- 220 g caster sugar
- 250 g ground almonds
- 1 tsp baking powder
- Pinch of salt
- Pre-heat the oven to 170C fan (190C). Grease and line a 20 cm springform tin
- Put the satsumas in a covered microwave-safe dish (open a crack for ventilation) with a couple of tbsp of water. Cook on high for 9 mins, turning over gently halfway through the cooking time
- Drain, discarding the cooking water and leave to one side for 5 mins to cool slightly. If the satsumas have pips, dig in and remove them with a spoon
- Put the satsumas into a bowl — skins, pith, fruit and all — and use a hand blender to blitz into a paste and put on one side to cool
- In another bowl, whisk together the eggs until frothy and thick, then add the sugar, almonds and baking powder and whisk again
- Add the pulped satsumas and whisk together
- Pour the cake mixture into the prepared tin and bake for an hour – cover with foil after about 40 mins to stop the top burning.
- Remove from the oven and leave to cool on a rack in the tin. Serve at room temperature.
Sophie cooks 